Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O

This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory descriptive data obtained with a trained panel, (ii) volatile organic compounds (VOC) quantification data obtained by Head...

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Autores principales: Villière, Angélique, Symoneaux, Ronan, Roche, Alice, Eslami, Aïda, Perrot, Nathalie, Le Fur, Yves, Prost, Carole, Courcoux, Philippe, Vigneau, Evelyne, Thomas-Danguin, Thierry, Guérin, Laurence
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6468180/
https://www.ncbi.nlm.nih.gov/pubmed/31016210
http://dx.doi.org/10.1016/j.dib.2019.103725
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author Villière, Angélique
Symoneaux, Ronan
Roche, Alice
Eslami, Aïda
Perrot, Nathalie
Le Fur, Yves
Prost, Carole
Courcoux, Philippe
Vigneau, Evelyne
Thomas-Danguin, Thierry
Guérin, Laurence
author_facet Villière, Angélique
Symoneaux, Ronan
Roche, Alice
Eslami, Aïda
Perrot, Nathalie
Le Fur, Yves
Prost, Carole
Courcoux, Philippe
Vigneau, Evelyne
Thomas-Danguin, Thierry
Guérin, Laurence
author_sort Villière, Angélique
collection PubMed
description This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory descriptive data obtained with a trained panel, (ii) volatile organic compounds (VOC) quantification data obtained by Headspace Solid Phase Micro-Extraction – Gas Chromatography – Mass Spectrometry (HS-SPME-GC-MS) and (iii) odor-active compounds identification by Headspace Solid Phase Micro-Extraction – Gas Chromatography – Mass Spectrometry – Olfactometry (HS-SPME-GC-MS-O). The raw data are hosted on an open-access research data repository [1].
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spelling pubmed-64681802019-04-23 Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O Villière, Angélique Symoneaux, Ronan Roche, Alice Eslami, Aïda Perrot, Nathalie Le Fur, Yves Prost, Carole Courcoux, Philippe Vigneau, Evelyne Thomas-Danguin, Thierry Guérin, Laurence Data Brief Chemistry This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory descriptive data obtained with a trained panel, (ii) volatile organic compounds (VOC) quantification data obtained by Headspace Solid Phase Micro-Extraction – Gas Chromatography – Mass Spectrometry (HS-SPME-GC-MS) and (iii) odor-active compounds identification by Headspace Solid Phase Micro-Extraction – Gas Chromatography – Mass Spectrometry – Olfactometry (HS-SPME-GC-MS-O). The raw data are hosted on an open-access research data repository [1]. Elsevier 2019-03-06 /pmc/articles/PMC6468180/ /pubmed/31016210 http://dx.doi.org/10.1016/j.dib.2019.103725 Text en © 2019 The Author(s) http://creativecommons.org/licenses/by/4.0/ This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Chemistry
Villière, Angélique
Symoneaux, Ronan
Roche, Alice
Eslami, Aïda
Perrot, Nathalie
Le Fur, Yves
Prost, Carole
Courcoux, Philippe
Vigneau, Evelyne
Thomas-Danguin, Thierry
Guérin, Laurence
Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O
title Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O
title_full Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O
title_fullStr Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O
title_full_unstemmed Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O
title_short Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O
title_sort comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: sensory descriptive analysis, hs-spme-gc-ms volatile compounds quantitative analysis, and odor-active compounds identification by hs-spme-gc-ms-o
topic Chemistry
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6468180/
https://www.ncbi.nlm.nih.gov/pubmed/31016210
http://dx.doi.org/10.1016/j.dib.2019.103725
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